13

Feb

20 Napolitaines Cookies

Ingredients:

375g unsalted butter

500g plain flour

¼ tsp salt

Raspberry jam

400g icing sugar

Pink food colouring

Instructions;

In a bowl, mix the flour and salt

Add the softened butter and mix until well combined (5 to 10 minutes)

Shape the dough into a soft ball

Wrap it in plastic film and refrigerate for 30 minutes

Roll out the dough evenly, about 0.5 to 1cm thick

Cut out shapes with a cookie cutter or a glass

Place on a tray lined with parchment paper

Bake for 30 minutes, making sure not to over bake them (if the middle is no longer soft when you press it, it’s ready)

Let the cookies cool down on rack

Spoon ½ tsp of jam in the center of one cookie

Gently place another cookie on top and press lightly

Place on a grill with a baking tray beneath

Add the sifted icing sugar, food colouring and 7 tbsp. of water in a saucepan

Place on a low heat, and stir well until everything is combined and the sugar has dissolved into a thick syrup

Stir vigorously until well combined. Remove from heat.

Immediately pour or spoon the liquid over the cookies, coating them in one go

Let the icing cool until firm and enjoy!

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12

Jan

Senior Brand Chef (Signature production

Ideal candidate

Formal Qualification from a recognized culinary institution

Minimum 5 years working experience

Minimum 2 years working experience at a supervisory level

Excellent knowledge of cooking methods, ingredients, equipment and processes

Knowledge of best cooking practices including portion control and waste management

High standard of food hygiene and safety

Own Transport

Valid driver’s license

South African citizen

Contactable references

Computer literate

Ability to read and understand Recipes

Good written and verbal communication skills in English

Duties

Preparation and cooking of a range of exclusively branded meals

Ensure production of quality and consistent food

Ensure compliance with recipes, production schedules and quality standards

Ensure food hygiene and safety standards are adhered to

Remuneration

R25K – R35 K based on experience

Hours

Regular working hours, Monday – Friday.

 

 

 

 

 

 

 

 

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24

Dec

SOY & GINGER GLAZE SALMON

INGREDIENTS

2 Tablespoons Muscovado sugar

2 Tablespoons grated ginger

1 Tablespoon grated garlic

¼ cup low-salt soya sauce

¼ cup rice wine vinegar

½ cup red wine

METHOD 1. Mix the Muscovado sugar, grated ginger, grated garlic, soya sauce, vinegar and red wine in a small saucepan. Cook for 10 minutes

2. Stir in 2 Tablespoons of grated ginger lime zest. Set aside to cool.

3. Preheat the oven to 120°C. Place the salmon fillet on an oiled baking dish.

4. Spoon 2 Tablespoons of the cooled sauce over the fish and bake for 5 minutes.

5. Remove from oven and spoon over more sauce and cook for a further 5 minutes.

6. Garnish with chopped spring onions, sliced radish and lime.

7. Sear halved Pak Choi in pan, drizzle with remaining sauce and serve with the fish.

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28

Nov

Christmas is around the corner and here is one more festive dish that we would like to share!

INGREDIENTS

66ml Olive Oil

16g Green Pumpkin seeds

16g Sunflower seeds

8g Black Sesame seeds

10g Wild rocket

2ml Sea Salt

2ml coarse black pepper

200g Danish Feta cheese

200g Avocado

600g Roasted butternut

100ml Dressing – Lemon, Honey & yoghurt

Ingredients for the roasted butternut

600g Butternut

12g salted butter

30ml Olive oil

1ml cumin ground spice

3ml Ground cinnamon

2ml Thyme

1ml coarse black pepper

1ml fine salt

Ingredients for dressing

1ml Fine salt

10ml extra virgin olive oil

10ml lemon juice

80ml Double thick Greek yoghurt

1ml coarse black pepper

10ml squeezed honey

METHOD FOR THE ROASTED BUTTERNUT

1. Preheat oven to 180°C.

2. Cut the butternut into the desired shape and size

3. Drizzle with olive oil and sprinkle with cinnamon, cumin &

finely chopped thyme.

4. Season with salt and pepper

5. Dot with butter and roast for 30 minutes (Toss half way

through cooking) or until the butternut begins to brown on

the edges

METHOD FOR THE DRESSING

1. Combine all the ingredients together

2. Mix well and refrigerate until required.

METHOD TO MAKE SALAD

1. Preheat oven to 180°C

2. Scatter seeds on a roasting tray and toast for 8-10 minutes,

until lightly browned. Leave to cool.

3. Arrange the squash wedges on a serving platter, piling

them up on top with avocado and feta.

4. Drizzle with the remaining olive oil, sprinkle with the nuts

and seeds and garnish with basil.

5. Serve with the lemon, honey and yoghurt dressing.

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08

Nov

Festive season is almost here and it’s time to prepare for the celebrations ahead. This season is all about the family and friends gatherings, lunches, dinners and quality time with the loved ones.

Our creative team has prepared some delicious festive recipes for you to spoil your guests.

INGREDIENTS

25g Castor sugar

6 eggs

175g castor sugar

200 g Belgium dark chocolate

90 ml water

12g instant coffee

1 tin caramel

FOR THE FILLING

400 ml double cream

2 tbsp light brown soft sugar

1⁄2 tsp ground ginger

1⁄2 tsp ground cinnamon

1⁄4 tsp ground cardamom

METHOD

1. Lightly grease a 26 x 36cm baking tray with a substantial

rim and line with baking parchment. Heat oven to 180C/

160c fan/gas4

2. Separate the eggs and beat the yolks together with

castor sugar until light, and mousse like

3. Place the chocolate, coffee and water in a saucepan

and melt gently over a low heat. Cool slightly and add the

yolk mixture

4. Whisk the egg whites until stiff but not dry with a metal

spoon, fold the chocolate mixture into the egg whites.

5. Spread he mixture into the prepared tin

6. Bake for 12 minutes until the top is slightly browned and

firm to touch.

7. Cool and turn out

8. Once the roulade is at room temperature, confidently

turn over in one motion onto a piece of parchment

sprinkled lightly with caster sugar, then peel off the lining

parchment.

9. Whisk the spiced cream filling until it holds soft peaks,

then spread to an even layer, leaving 2 cm along the short

edge clear. Spoon the caramel randomly all over the filling

and use a knife or spoon to swirl together.

10. Carefully roll the cake

11. Dust with icing sugar and garnish with lots of mint and

strawberries

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03

Oct

FAMOUS BRANDS MAKES FIRST FORAY INTO FOOD SERVICE LEISURE SECTOR

CONCLUDES PARTNERSHIP WITH AWARD WINNING COMMERCIAL CATERER – BY WORD OF MOUTH

 

Johannesburg; Monday, 3 October 2016:  Famous Brands has acquired a 49.9% stake in the multi-awarded commercial catering company, By Word of Mouth (Pty) Ltd, advancing the Group’s strategy outlined in 2014 to expand the business into the broader leisure and consumer product space.

The purchase consideration falls below the threshold of a categorised transaction in terms of the Listings Requirements of the JSE Limited.  The transaction is subject to Competition Commission approval, whereafter all suspensive conditions will have been fulfilled.

Kevin Hedderwick, Famous Brands’ Strategic Advisor with responsibility for M&A activity, says, “Having explored an extensive range of investment opportunities in the food service leisure and hospitality sector, we are delighted to announce our partnership with the owners of By Word of Mouth, Karen and Adrian Short.  This highly acclaimed business has impeccable credentials and meets our best-in-class criteria.”

“Whilst this is Famous Brands’ first foray into this category, we are confident that our core competencies will ensure that we create opportunities to elevate this brilliant business to even greater heights,” he adds.

Hedderwick notes, “This transaction is the culmination of two years of intensive discussions and a process of gaining an understanding of and mutual respect for each other’s businesses.  The Shorts are passionate about their company and determined to ensure that our partnership will be in the best long-term interests of By Word of Mouth; they will continue to manage the business, supported by Famous Brands.”

By Word of Mouth was established in 1993 by Karen Short who identified a growing demand for high quality catering and professionally managed events.  Karen’s husband, Adrian Short, joined the business in 2003.  Over the past 23 years the company has built a reputation for excellence in the industry, having won numerous local and international awards.  By Word of Mouth offers a portfolio of services ranging from development of unique designer food and beverage menus to comprehensive event management, including conceptualisation, equipment and décor hire, floral design, and staffing requirements.

The company is based in Gauteng, in Linbro Park, and also manages a 400-seater venue, The Polo Room, at the Inanda Polo Club.  The business employs a staff complement of over 200.

Founder, Karen Short, comments, “From the outset, By Word of Mouth has strived to be the leader in producing world class cutting-edge events which are recognised for their beautifully presented food that tastes sensational, served by knowledgeable well-dressed staff in a fabulous setting.  Professionalism is our watchword in ensuring we deliver flawless, memorable events for our clients.

Our partnership with Famous Brands is a great fit for numerous reasons:  quality and attention to detail are paramount to both of our companies; we have a shared understanding of entrepreneurial, family businesses; and we are confident that Famous Brands will provide the support that we need to take our business to the next level, including establishing an offering for our clients across the country.”

“Importantly,” she notes, “we are pleased that as founders of the business we remain the majority shareholders and can continue to personally deliver our high-end, boutique service, and drive our ambition to remain a dominant force in the industry.”

 

Hedderwick elaborates, “In the short term we will integrate By Word of Mouth’s business into Famous Brands’ infrastructure where synergies permit and leverage their existing state-of-the-art kitchen facilities at Linbro Park.”

 

Over the medium term, the intention is to expand the business’s existing presence in the premium corporate market, a fast-growing segment of the commercial catering category.  Over the longer term, the goal is also to establish a footprint for By Word of Mouth in Cape Town and Durban.

Hedderwick notes, “A key aspect of this partnership is the opportunity to enter the home meal replacement retail space, through high-end stand-alone stores offering bespoke products created by Karen Short.  This retail business model will resemble the hugely successful “COOK” company in the UK, which produces ready-made meals using ingredients and techniques that ‘a good cook would use at home to ensure meals look and taste homemade’*.  I am particularly excited about the growth prospects of this component of the business because there is a strong and growing demand for an offering of this kind in the economically resilient upper-end of the South African market.”

 

Hedderwick concludes, “Our partnership with By Word of Mouth is a significant achievement in terms of advancing the Group’s strategic growth agenda:  it boosts our portfolio of premium brands and extends the Group’s presence into new categories.”

 

An Interview with Karen Short and Kevin Hedderwick on the new partnership between By Word of Mouth and Famous Brands.

http://www.cnbcafrica.com/video/?bctid=5152796226001

 

 

*     Source:  http://www.cookfood.net/info/About-cook/

 

 

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15

Aug

A COASTAL CHRISTMAS

 

with By Word of Mouth and Macaroon

The annual By Word of Mouth Festive Workshops and Market will be hosted at The Polo Room at the Inanda Club in Sandton on Sunday the 9th and Monday the 10th of October 2016.

 

Karen Short, foodie and founder of By Word of Mouth, together with Taryn Hompes and Cheryl Liebenberg from Macaroon, the online personalised stationery and lifestyle company, will be sharing festive décor inspiration, food ideas and creative, personalised gifting solutions during various scheduled workshops. This year, the team will treat you to A Coastal Christmas.

 

(more…)

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09

May

By Word of Mouth is excited to announce that we have complete truck fleet replacement for both catering and hiring. Toyota was chosen as the brand of choice.
 
All catering trucks are fitted with industry leading insulation and refrigeration. Equipment trucks were specially designed with interior bracing to ensure safe delivery of equipment.
 
All vehicles are fitted with a state of the art tracking system which: manages the temperature of the refrigeration unit ensuring safe delivery of food, driver behaviour and trip optimization. Branding was given a refresh while still retaining the iconic strawberry.

 

By Word Of Mouth Truck Fleet

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